Recipes
2020 community-focused recipe adapted by chef Jérémie Jean-Baptiste
Chicken Colombo
Serves 10
Ingredients
1 kg chicken breast
10 g quatre épices spice blend
Salt and pepper
800 g basmati rice
500 g carrots, diced
300 g zucchini, diced
500 g bell peppers, diced
200 g onions, diced
Sauce:
200 g onions, minced
1 litre chicken stock
1 kg chopped tomatoes
50 gr Colombo powder
1 bunch green onions
1 bunch parsley
30 g garlic
Preparation
Chop and season the chicken and cook in a 400°F oven for 15 to 20 minutes.
Cook the rice Creole-style.
Dice the vegetables, then season and toss with oil. Cook in a 400°F oven for 15 to 20 minutes.
For the sauce:
In a large pot, sweat the onions, then add the garlic and tomatoes. Pour in the chicken stock, spices, chopped green onions, and half of the roasted vegetables. Once the sauce is cooked, top with chopped parsley.
On a serving platter, serve the rice, the rest of the roasted vegetables, chicken, and Colombo sauce. Top with chopped parsley.
Enjoy your lunch!
